Combine 1/4 cup orange juice with white wine in a bowl.
Place apricots on a flat work surface. Snip into small bits with scissors. Add to the juice-wine mixture; let soak until softened.
Place almonds in a skillet over medium heat. Cook, stirring frequently, until golden brown, about 6 minutes. Let cool, about 10 minutes.
Toss apples with the remaining 1/4 cup orange juice in a bowl. Add the toasted almonds, apricots, brown sugar, cinnamon, and nutmeg. Mix well. Cover with plastic wrap; refrigerate 8 hours to overnight.